Omelet with fresh herbs

“No iPad today.”
“But why not?”
“Because you don’t use your brain anymore.”
“Yes I do.”
“Not enough.”
“Okay, so can I use the computer?”
“No, Daddy said no electronics today.”
“What if I clean my room or take the garbage out, can I use it then?”
“Why not?”
“I told you already.”
“It’s not fair! It’s so boring, there’s nothing to do.”
“I don’t want to hear any complaints. You didn’t want to go to the library or to the beach.”
“I don’t want to go anywhere, I just want to stay home.”
“So stay home. But I don’t want to hear anything about you being bored.”
“But I am bored.”
“Play outside, make a comic book, write a poem, cook something, just stop complaining, it drives me nuts.”
“Okay, I’ll cook something.”
Good! Goddamn you electronics!
Beaten eggs
Recently I taught my twelve-year-old son, Leo, how to make a simple omelet into a gourmet omelet. All you need is to add it is fresh, aromatic herbs and use fresh, free-range eggs.
By the way, Leo’s homeroom teacher, who raises hens for pets explained us that the color of the yolk is determined by the hens diet, not freshness. Hens that eat mostly green plants, yellow corn, alfalfa or any plant with xanthophylls pigment, will produce a darker yellow-orange yolk. Hens that eat wheat or barley will produce pale yellow yolks; hens that are fed white cornmeal will produce almost colorless yolks. 
I buy my eggs from Leo’s teacher or at Larchmont Farmers’ Market every Sunday.

Fancy herb omelet

Eat in a sandwich or as-is with a green or any vegetable salad on the side.
Servings: 3
Author: Shelly


  • 3 free range eggs (or as many eggs you want)
  • 2 leaves sage
  • 1 thyme stalk
  • 1 small rosemary stalk
  • 1 marjoram stalk
  • 1 oregano stalk
  • 1 teaspoon vegetable oil, butter or ghee to grease the skillet
  • Sea salt & pepper


  • Wash the herbs and dry them with a clean kitchen towel. Break the eggs into a medium bowl and beat.
  • Put the oil in a non-sticky skillet over medium heat. When the oil is hot, pour the eggs into the skillet. Cook for 1-2 minutes. Cut the sage and rosemary leaves into thin strips straight over the omelet. Rip the oregano, marjoram and thyme with your hands and sprinkle them over, too.
  • Serve with a leafy green salad on the side and some good sourdough bread.


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